EP2036442A1 - Pâtes fraîches et leurs procédé de préparation - Google Patents

Pâtes fraîches et leurs procédé de préparation Download PDF

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Publication number
EP2036442A1
EP2036442A1 EP07116600A EP07116600A EP2036442A1 EP 2036442 A1 EP2036442 A1 EP 2036442A1 EP 07116600 A EP07116600 A EP 07116600A EP 07116600 A EP07116600 A EP 07116600A EP 2036442 A1 EP2036442 A1 EP 2036442A1
Authority
EP
European Patent Office
Prior art keywords
dough
fresh
pasta
fresh pasta
process according
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP07116600A
Other languages
German (de)
English (en)
Inventor
Giacomo Cestelli
Eva Andersson
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nestec SA
Original Assignee
Nestec SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestec SA filed Critical Nestec SA
Priority to EP07116600A priority Critical patent/EP2036442A1/fr
Priority to AU2008300732A priority patent/AU2008300732A1/en
Priority to RU2010115290/13A priority patent/RU2010115290A/ru
Priority to CA2699361A priority patent/CA2699361A1/fr
Priority to PCT/EP2008/061341 priority patent/WO2009037086A1/fr
Priority to BRPI0816828-8A2A priority patent/BRPI0816828A2/pt
Priority to US12/678,344 priority patent/US20100247731A1/en
Priority to CN200880107282A priority patent/CN101801214A/zh
Priority to EP08787563A priority patent/EP2200453A1/fr
Publication of EP2036442A1 publication Critical patent/EP2036442A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers

Definitions

  • the present invention relates to fresh pasta and to a process for the preparation thereof.
  • the present invention refers to pasta having a vegetable or a mixture of vegetables in its dough.
  • fresh pasta meaning pasta which, after its preparation, is packed in modified atmosphere or frozen.
  • pasta is usually made by mixing together flour, eggs and/or water.
  • the technical aim of the present invention is therefore to provide fresh pasta and a process for the preparation thereof by which the said problems of the known art are eliminated.
  • an object of the invention is to provide fresh pasta and a process for the preparation thereof by which the pasta has a very intensive and lasting flavour of vegetables.
  • the pasta according to the invention has very high esthetical properties because there are no sheeting and forming problems when the dough is worked to realise the sheets of pasta and is formed to realise the finished pasta.
  • the fresh pasta has a dough comprising flour, whole eggs and/or water, and up to 50% of one or more fresh vegetables by weigh of the dough.
  • the fresh vegetables are mixed and kneaded to the other ingredients and are taken in the group consisting of spinach, carrots, peas, tomatoes, zucchini, and so on;
  • the amount of flour is up to 60% by weigh of the dough and is a cereal flour, preferably taken from the group consisting of durum, semolina, rice flour, alone or in combination with each other.
  • the amount of eggs is comprised between 0-20% by weigh of the dough while the amount of added water, which is added when preparing the dough, is comprised between 0 - 20% by weigh of the dough.
  • the water activity is superior to 0.8 and preferably is comprised between 0.8 and 0.955.
  • the dough may also comprise starch, gluten, alginate, gums.
  • the amount of fresh vegetables in the dough is preferably up to 40% and more preferably it is comprised between 20-36% by weigh of the dough.
  • the present invention also relates to a process for the preparation of fresh pasta.
  • the process comprises the step of mixing and kneading the flour with whole eggs and/or water and fresh vegetables realising a dough.
  • the process provides the step of sheeting the dough.
  • the step of sheeting the dough is carried out by the machine described in Italian patent application IT MC 2003 A 000 151 ; advantageously using this machine it is not necessary a further step of final adjusting the thickness of the sheet of pasta because this machine is able to sheet the dough at the desired thickness, for example comprised between 0,3-2,0 millimetres.
  • the step of sheeting the dough is carried out by a traditional machine different from the above and, after that, the process provides the step of final adjusting the thickness of the sheet of pasta between 0,3-2,0 millimetres.
  • the process provides the step of forming the sheet of dough to obtain fresh pasta with the desired shape, for example fettuccine, tagliatelle, linguine, and so on, or the fresh pasta may be formed in stuffed food products such as tortelloni or ravioli.
  • the mix of flour, whole eggs and/or water and fresh vegetables is mixed and kneaded during 20 to 40 minutes in order to realise a mixture including fresh vegetable which is strictly conglobate into the dough.
  • the dough has no big pieces of vegetables which could hinder the sheeting and forming steps, giving products (pasta) of poor aesthetical properties.
  • the fresh pasta has been formed to the desired shape, it is pasturised and, after that, the fresh pasta is dried to obtain the aw-value required.
  • the fresh pasta After the fresh pasta has been dried, it is cooled and packed in modified atmosphere; finally (after being packed in modified atmosphere) the fresh pasta is stored at +4°C.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Noodles (AREA)
EP07116600A 2007-09-17 2007-09-17 Pâtes fraîches et leurs procédé de préparation Withdrawn EP2036442A1 (fr)

Priority Applications (9)

Application Number Priority Date Filing Date Title
EP07116600A EP2036442A1 (fr) 2007-09-17 2007-09-17 Pâtes fraîches et leurs procédé de préparation
AU2008300732A AU2008300732A1 (en) 2007-09-17 2008-08-28 Fresh pasta and process for the preparation thereof
RU2010115290/13A RU2010115290A (ru) 2007-09-17 2008-08-28 Свежие макаронные изделия и способ их получения
CA2699361A CA2699361A1 (fr) 2007-09-17 2008-08-28 Pates fraiches et leur procede de preparation
PCT/EP2008/061341 WO2009037086A1 (fr) 2007-09-17 2008-08-28 Pâtes fraîches et leur procédé de préparation
BRPI0816828-8A2A BRPI0816828A2 (pt) 2007-09-17 2008-08-28 Pasta fresca e processo para a preparação da mesma
US12/678,344 US20100247731A1 (en) 2007-09-17 2008-08-28 Fresh pasta and process for the preparation thereof
CN200880107282A CN101801214A (zh) 2007-09-17 2008-08-28 新鲜面食及其制备方法
EP08787563A EP2200453A1 (fr) 2007-09-17 2008-08-28 Pâtes fraîches et leur procédé de préparation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP07116600A EP2036442A1 (fr) 2007-09-17 2007-09-17 Pâtes fraîches et leurs procédé de préparation

Publications (1)

Publication Number Publication Date
EP2036442A1 true EP2036442A1 (fr) 2009-03-18

Family

ID=39052748

Family Applications (2)

Application Number Title Priority Date Filing Date
EP07116600A Withdrawn EP2036442A1 (fr) 2007-09-17 2007-09-17 Pâtes fraîches et leurs procédé de préparation
EP08787563A Withdrawn EP2200453A1 (fr) 2007-09-17 2008-08-28 Pâtes fraîches et leur procédé de préparation

Family Applications After (1)

Application Number Title Priority Date Filing Date
EP08787563A Withdrawn EP2200453A1 (fr) 2007-09-17 2008-08-28 Pâtes fraîches et leur procédé de préparation

Country Status (8)

Country Link
US (1) US20100247731A1 (fr)
EP (2) EP2036442A1 (fr)
CN (1) CN101801214A (fr)
AU (1) AU2008300732A1 (fr)
BR (1) BRPI0816828A2 (fr)
CA (1) CA2699361A1 (fr)
RU (1) RU2010115290A (fr)
WO (1) WO2009037086A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012096588A1 (fr) * 2011-01-13 2012-07-19 Frulact -Industria Agro-Alimentar, S.A. Matrice protéique moulable contenant des fruits, des légumes, du chocolat ou du cacao, et son procédé de fabrication
WO2014020607A1 (fr) * 2012-07-31 2014-02-06 Hino-Man Ltd. Pâte contenant une substance végétale issue de la lentille d'eau et produits alimentaires préparés à partir de ladite pâte
EP3099176A4 (fr) * 2014-01-27 2017-09-27 Hino-Man Ltd. Utilisation d'un matériau végétal appartenant au genre wolffia aux fins de préparation d'une pâte
WO2018015977A1 (fr) * 2016-07-20 2018-01-25 Natali Ottavio Pâtes alimentaires à base de semoule de blé dur et de légumes et procédé de fabrication associé

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101982122A (zh) * 2010-09-16 2011-03-02 王清明 一种蒸煮类制品的保鲜储存工艺
EP2468112A1 (fr) * 2010-12-22 2012-06-27 Nestec S.A. Pâtes sèches à cuisson rapide, utilisation et procédé de préparation
CN102342431A (zh) * 2011-09-24 2012-02-08 宜垦(天津)农业制品有限公司 一种番茄鸡蛋味面条
CN103169018A (zh) * 2011-12-22 2013-06-26 日清富滋株式会社 冷冻烹调过的面食类的制造方法
CN106983076A (zh) * 2017-04-19 2017-07-28 李春红 能够冷冻储存的鲜面条及其制备方法
IT201900003259A1 (it) * 2019-03-06 2020-09-06 Pastificio Rana Spa Confezione di prodotti alimentari
DE102019129677A1 (de) 2019-11-04 2021-05-06 Hochland Se Kohlenhydratreduziertes Teigprodukt auf Tresterbasis
EP3815536A1 (fr) 2019-11-04 2021-05-05 Hochland SE Produit de pâte à base de marc à teneur réduite en glucides

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4675199A (en) * 1985-05-30 1987-06-23 Nestec S.A. Production of pasta
US4898744A (en) * 1987-12-22 1990-02-06 General Foods Corporation Method for preparing and preserving filled pasta products
US5124168A (en) * 1991-02-13 1992-06-23 Tuterri's Incorporated Pasta product and method of making the same
EP0642742A1 (fr) * 1993-08-13 1995-03-15 Kraft Foods, Inc. Méthode pour la production de pâte contenant des légumes
JPH08116900A (ja) * 1994-10-18 1996-05-14 Netsutai Norin Hanbai:Kk モロヘイヤ麺及びその製造方法
US5945144A (en) * 1996-07-08 1999-08-31 Hahn; David H. Calcium fortified pasta and process of making
EP0940089A1 (fr) * 1998-03-02 1999-09-08 Societe Des Produits Nestle S.A. Pasta refrigeree

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4840808A (en) * 1987-09-23 1989-06-20 Borden, Inc. Method of preserving color of vegetable pasta products
US4876104A (en) * 1987-12-22 1989-10-24 General Foods Corporation Method for preparing and preserving fresh pasta
US5508053A (en) * 1993-08-13 1996-04-16 Kraft Foods, Inc. Method for producing vegetable pasta

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4675199A (en) * 1985-05-30 1987-06-23 Nestec S.A. Production of pasta
US4898744A (en) * 1987-12-22 1990-02-06 General Foods Corporation Method for preparing and preserving filled pasta products
US5124168A (en) * 1991-02-13 1992-06-23 Tuterri's Incorporated Pasta product and method of making the same
EP0642742A1 (fr) * 1993-08-13 1995-03-15 Kraft Foods, Inc. Méthode pour la production de pâte contenant des légumes
JPH08116900A (ja) * 1994-10-18 1996-05-14 Netsutai Norin Hanbai:Kk モロヘイヤ麺及びその製造方法
US5945144A (en) * 1996-07-08 1999-08-31 Hahn; David H. Calcium fortified pasta and process of making
EP0940089A1 (fr) * 1998-03-02 1999-09-08 Societe Des Produits Nestle S.A. Pasta refrigeree

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Week 199629, Derwent World Patents Index; AN 1996-280707 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012096588A1 (fr) * 2011-01-13 2012-07-19 Frulact -Industria Agro-Alimentar, S.A. Matrice protéique moulable contenant des fruits, des légumes, du chocolat ou du cacao, et son procédé de fabrication
WO2014020607A1 (fr) * 2012-07-31 2014-02-06 Hino-Man Ltd. Pâte contenant une substance végétale issue de la lentille d'eau et produits alimentaires préparés à partir de ladite pâte
EP3099176A4 (fr) * 2014-01-27 2017-09-27 Hino-Man Ltd. Utilisation d'un matériau végétal appartenant au genre wolffia aux fins de préparation d'une pâte
WO2018015977A1 (fr) * 2016-07-20 2018-01-25 Natali Ottavio Pâtes alimentaires à base de semoule de blé dur et de légumes et procédé de fabrication associé

Also Published As

Publication number Publication date
BRPI0816828A2 (pt) 2014-10-07
WO2009037086A1 (fr) 2009-03-26
EP2200453A1 (fr) 2010-06-30
US20100247731A1 (en) 2010-09-30
AU2008300732A1 (en) 2009-03-26
RU2010115290A (ru) 2011-10-27
CA2699361A1 (fr) 2009-03-26
CN101801214A (zh) 2010-08-11

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